Recipes for delicious homemade plum jam for the winter

Beneficial properties

Plums contain vitamins A, B1, B2, C, PP, and H, as well as trace elements such as potassium, iron, magnesium, copper, chromium, calcium, and manganese. They normalize digestion and have a mild laxative effect. They are beneficial for cholesterol deposits and atherosclerosis.

The average calorie content of plum jam is 290 kcal.

Video: "Delicious Plum Jam Recipe"

This video will show you how to make delicious plum jam for the winter.

Preparation of products

Before cooking, rinse the plums under running water, wiping them with a soft sponge or cloth to remove any white residue. Remove any stems.

Sort the plums and remove any discolored areas. Crushed or damaged plums should not be used.

Jars should be thoroughly washed and sterilized. It is recommended to warm them before pouring the jam to prevent the glass from cracking due to temperature changes.

Step-by-step recipes

Let's look at several simple recipes for pitted plum jam.

Simple five minutes

Five-minute is the easiest plum jam to prepare.

For every 2 parts plums, you'll need 1 part sugar. You can add a packet of vanilla sugar to taste.

The fruit shouldn't be overripe, otherwise it will overcook. The sugar can be reduced to 800 g if the fruit itself is very sweet.

The jam is prepared like this.

1. Cut the fruit and remove the pits. You can cut the halves into smaller pieces. Place the fruit in a heat-resistant container and cover with sugar. Leave them for 6-7 hours, preferably overnight, to allow the juices to release.
2. Begin cooking the mixture over high heat. Once the liquid boils, reduce the heat and skim off any foam. After 5 minutes, remove the pan from the stove.
3. Once the jam has cooled to room temperature, return it to high heat and remove from the heat as soon as it boils. The hot jam is immediately distributed among the jars and sealed.

With orange

The dessert turns out aromatic, with a refreshing sourness.

You'll need plums, oranges, and sugar in equal proportions. Add 1 teaspoon of citric acid for every kilogram of oranges.

Please note that only a wooden spoon should be used to stir this jam, otherwise the syrup will lose its transparency.

The recipe is as follows:

1. Wash the plums, remove the skin and pits.
2. Using a fine grater, zest the oranges. Cut them and remove all the white pith.
3. Place the plums, oranges, and zest in a saucepan or other container. Sprinkle with sugar and let sit for a few hours until the plums release their juices and the sugar dissolves completely.
4. Place the saucepan over medium heat. Once it boils, reduce the heat to low and continue cooking for another 15 minutes, stirring constantly and skimming off any foam. Then remove the saucepan from the stove and let it cool to room temperature.
5. Return the pan to the heat. This time, cook for 20 minutes. Skim off any foam.
6. Pour the hot jam into jars and preserve it.

With cocoa

Plum jam with cocoa is an unusual delicacy that will especially appeal to chocolate lovers.

You'll need 3 parts plums, preferably ripe ones, and 1 part sugar. Add cocoa at a rate of 1 tablespoon for every 100 g of sugar.

This jam is prepared in a wide saucepan:

1. Pour a little water into the pan, just enough to cover the bottom. Then add the washed, pitted fruit. Cover the pan with a lid and set it over medium heat.
2. Once it starts boiling, reduce the heat. After another half hour, remove the pan from the stove.
3. Once the container has cooled, puree the fruit with a blender or strain it through a colander. The latter method removes the plum skins, making the jam more delicate.
4. Return the resulting fruit puree to the saucepan. Add 600 g of sugar, stir, and place over medium heat. Once boiling, reduce the heat and simmer for another 30 minutes, stirring frequently.
5. Add the cocoa and remaining sugar to the pan. Stir and taste. If the jam is a bit tart, you can add a little more sugar. Cook the mixture for another 20 minutes. After this, the jam is ready to be made.

With walnuts

This jam has a rich taste and exquisite aroma.

You will need 2 parts plums and 1.5 parts sugar, and walnuts are added to taste, on average 100 g per 1 kg of fruit:

1. Pour warm water over the peeled nuts.
2. Wash the plums, remove the pits, and chop finely. Place them in a saucepan and simmer for 20 minutes, stirring regularly and skimming off any foam. If there's little juice released, add a little water.
3. Add sugar to the pan, stir, reduce heat and cook the fruit for another 40 minutes.
4. Drain the water from the nuts, add them to the plums and stir.
5. Keep the mixture on low heat for another 20 minutes. It should simmer gently.
6. Remove the pan from the heat and start rolling up the jam.

In a multicooker

Plum jam can also be made in a slow cooker. This method is especially easy and eliminates the risk of burning.

It is made using yellow plums and sugar in equal proportions.

The recipe is as follows:

1. Place the prepared plum slices in the multicooker bowl and cover with sugar.
2. Set the "Stewing" mode. Cooking time is 1 hour.
3. After an hour, spread the jam into jars and roll up.

Please note that fresh plums can be frozen in syrup. To do this, add 500 g of sugar to 1 liter of water. Boil the mixture until the sugar dissolves and cool it first at room temperature, then in the refrigerator to 6–10°C above freezing. Place the sliced ​​plums in a storage container and cover with syrup. After this, they are ready to freeze.

Try different jam variations, adjust the amounts of ingredients to suit your taste, experiment, and let your winter tea parties be delicious and cozy!